Ingredients with Measurements:
- 1 package of bean curd sheets
- 1 cup of cooked rice
- 1 cup of mixed vegetables (carrots, bell peppers, mushrooms)
- 1 tablespoon of five-spice powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Oil for frying
Special equipment needed:
- Large bowl
- Wok or frying pan
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. Soak the bean curd sheets in warm water for 10 minutes until they become soft and pliable.
2. In a large bowl, mix together the cooked rice, mixed vegetables, five-spice powder, salt, sugar, soy sauce, and sesame oil.
3. In a small bowl, mix together the cornstarch and water to make a slurry.
4. Lay a bean curd sheet on a flat surface and spoon 2-3 tablespoons of the rice mixture onto the center of the sheet.
5. Fold the sides of the sheet over the filling and roll it up tightly like a burrito.
6. Use the cornstarch slurry to seal the edges of the roll.
7. Repeat with the remaining bean curd sheets and filling.
8. Heat oil in a wok or frying pan over medium-high heat.
9. Fry the bean curd rolls until they are golden brown and crispy, about 3-4 minutes on each side.
10. Use a slotted spoon to remove the rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 8-10 rolls
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Bean curd sheets can be substituted with rice paper wrappers or egg roll wrappers.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Five-spice powder can be substituted with Chinese five-spice powder or any other spice blend.
Variations:
- Add cooked ground pork or chicken to the filling for a meatier version.
- Use different spices or herbs to change up the flavor profile.
- Serve with a dipping sauce of your choice.
Tips and tricks:
- Make sure to seal the edges of the bean curd rolls well with the cornstarch slurry to prevent them from falling apart during frying.
- Use a slotted spoon to remove the rolls from the oil to prevent them from getting soggy.
- Serve the rolls immediately for the best texture and flavor.
Storage instructions:
Store leftover bean curd rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bean curd rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the bean curd rolls on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
If the bean curd rolls fall apart during frying, make sure to seal the edges well with the cornstarch slurry.
Food safety advice:
Make sure to cook the bean curd rolls to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Bean curd rolls are a popular dim sum dish in Cantonese cuisine.
Flavor profiles:
Savory, slightly sweet, and aromatic from the five-spice powder.
Serving suggestions:
Serve the bean curd rolls as an appetizer or as part of a dim sum spread.
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Region: Chinese